1
Clean the eel thoroughly, place it in a pot, and add minced garlic and half a ladle of soup soy sauce.
Eel Soup (Jangeo-tang)
A rich and savory eel soup recipe, perfect as a summer health food.
KoreanSoup & Stew
📝 9 steps
What You'll Need
Eel1kg
Minced garlicTo taste
Soup soy sauce (guk-ganjang)0.5 ladle
Dried radish greens (ugeoji)To taste
Fernbrake (gosari)To taste
Doenjang (soybean paste)2 tbsp
OnionTo taste
Green onionTo taste
Red chili powderTo taste
Bean sprouts500g
Elsholtzia (bang-a leaves)To taste
Instructions
2
Pour in enough water to cover the eel and bring to a boil.
3
Wash the prepared dried radish greens and fernbrake, then cut them into bite-sized pieces.
4
Toss the dried radish greens and fernbrake with 2 tablespoons of doenjang and minced garlic.
5
Slice the onion into thick strips and cut the green onion into large pieces.
6
When the eel boils, add the seasoned dried radish greens and fernbrake, then add more hot water and continue to boil.
7
Add the sliced onion, large pieces of green onion, and red chili powder, and boil together.
8
Once the green onions are cooked, add a generous amount of bean sprouts and boil.
9
Finally, tear the elsholtzia leaves by hand, add them in, boil for a moment, and finish.